Friday, July 17, 2015

something different: a recipe

In addition to card making, I also like to play around with recipes. Over the years there have been many failures (especially in the crock pot!), but it's a true joy when we have a winner.
This one, my friends, is a winner!!!!

My daughter pinned a recipe for 'easy chicken and cheese enchilada' - click on link to see recipe.
We tried it, it was pretty good, but we used rotisserie chicken, it tasted like, well, rotisserie chicken. The chicken definitely needed FLAVOR.

So the next time, and every subsequent time, that I have made the recipe I followed this recipe for Mexican shredded chicken in crock pot.
But this last time, I swapped out the water with chicken broth - MUCH better!!!

Now be prepared, this meal is a two-day affair (I think it tastes better if the chicken rests in the fridge overnight).
Below is my tweaked recipe with some notes, for anyone interested!

Mexican shredded chicken enchiladas with white green chili sauce

Prepare the chicken the night before you plan on making the dish
5 lbs of boneless, skinless chicken breasts (defrosted)
2 tablespoons of chili powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of oregano
2 teaspoons of garlic powder
3/4 teaspoons of cumin
3/4 teaspoons of black pepper
1/4 teaspoon of cayenne
1 cup of chicken broth (*the original recipe calls for water, but the chicken broth tastes MUCH better!!)

1 )Trim fat from chicken. Arrange chicken in bottom of 5 quart crock pot.
2) Add all of the dry spices.
3) Add 1 cup of chicken broth.
4) Cook on low for 4-5 hours (or when chicken shreds easily)
5) Shred chicken with two forks. It will seem like there is a lot of liquid, but it will be absorbed into chicken - which is why I prefer to put the chicken in the refrigerator overnight so it can soak up the liquid.

The enchiladas:
10 soft taco shells (*I buy a 16 pack of Mission flour tortilla soft tacos -  they are softest/taste the best)
2 cups cooked, shredded chicken (*from recipe above, there will be extra meat, you can either use more in this recipe, or freeze it, or use it to make tacos or something)
2 cups shredded Monterey Jack cheese (*I use a cheddar/jack cheese)
3 T. butter
3 T. flour
2 cups chicken broth
1 cup sour cream
1 4 oz. can diced green chiles

Preheat oven to 350 degrees. Grease a 9x13 pan. Reheat refrigerated chicken on stovetop. Mix chicken with 1 cup of cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook one minute, stirring constantly. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chiles. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 minutes covered, remove foil and then broil for 3 minutes or until cheese starts to brown. Enjoy!

Let me know if you try it, and what you thought!!
My family absolutely LOVES this recipe, it has become a regular in our meal rotation :)
Thanks for stopping by!!

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